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Fennel, Citrus & Roasted Beet Salad

Rating: 2.75 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

The sweetness of the roasted beets works well with tart grapefruit in this healthy beet salad recipe. Turn this beet salad into an entree by adding seared scallops or white fish, such as halibut or cod.

Aran Goyoaga
Source: EatingWell Magazine, January/February 2014

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Recipe Summary

total:
1 hr 30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • Wrap beets in foil and bake until tender when pierced with a knife, 40 minutes to 1 hour. When cool enough to handle, peel, trim and cut into wedges.

  • Whisk oil, mustard, vinegar, chopped cilantro, salt and pepper in a large bowl. Slice both ends off grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over the bowl, cut the segments from their surrounding membranes. (Discard membranes). Repeat with orange. Add fennel and the beets. Toss to coat. Let stand for 15 minutes. Serve topped with pistachios and cilantro leaves and flowers or fennel fronds, if desired.

Tips

Make Ahead Tip: To make ahead: Roast beets (Steps 1-2), peel and refrigerate for up to 3 days. Bring to room temperature before adding to salad.

Nutrition Facts

Serving Size: about 1 cup
Per Serving:
239 calories; protein 3.6g; carbohydrates 22.7g; dietary fiber 6.1g; sugars 15.7g; fat 16.1g; saturated fat 2.2g; vitamin a iu 1285.8IU; vitamin c 50.7mg; folate 123.6mcg; calcium 68.3mg; iron 1.4mg; magnesium 42mg; potassium 703.3mg; sodium 434.2mg; thiamin 0.1mg; added sugar 1g.
Exchanges:

1 fruit, 1 1/2 vegetable, 3 fat

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Reviews (2)

Read More Reviews
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 3 stars
02/19/2015
Needs a little more oomph I used white wine vinegar and followed the rest of the recipe to the letter. The basic flavor was good but kind of flat. I would make this salad again but would definitely use apple cider vinegar instead or maybe some bread & butter pickle juice if I have any. Pros: Healthy easy Cons: bland Read More
waderuth29@gmail.com
Rating: 3 stars
03/05/2017
The mustard was overwhelming remade the dressing and took it down to 1tsp added honey for balance. I used packaged cooked beets vs roasting the beets. I would make it again with the changes. Read More
EatingWell User
Rating: 4 stars
01/03/2016
Yummy I roasted the fennel to tame a little and found it delicious Read More
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EatingWell User
Rating: 1 stars
08/17/2014
disappointing Not sure what happened but I just didn't like this recipe. I'd been looking forward to making it but found it disappointing in the end. It sounded so delicious but it just didn't taste great. I still like the idea and might use it to create my own version based more on beets. A whole bulb of fennel and the tablespoon of dijon just seemed to overwhelm everything else. Maybe this would be good with just a few slivers of fennel and far less mustard. Despite the roasted beets and citrus fruits it just seemed kind of bitter without the light flavor I was expecting. Too bad. Pros: lots of healthy ingredients Cons: a lot of (messy) prep work for something that just didn't come together well Read More
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